Oh My Veggies · by Lindsey★ 4.5 (2)
Thai Kabocha Squash Curry
NUTRITION · PER SERVING45M COOK
CAL 30%·PRO 47%
CARBS 67G45% OF CAL
5G FIBER54G OTHER8G TOTAL SUGAR
FAT 26G38% OF CAL
15G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Thai yellow curry simmered with kabocha squash, cauliflower, tofu, and kale. Rich and satisfying, it makes a generous pot perfect for leftovers.
mainthaicurrytofu🫕 dutch oven🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon coconut oil
- 1 large onion (diced)
- 4-6 tablespoons vegetarian yellow curry paste
- 28 ounces light coconut milk (2 14-ounce cans)
- 1 to 2 teaspoons coconut or palm sugar (optional)
- 2 cups peeled and diced kabocha squash*
- 2 cups cauliflower florets
- 1 14-ounce package firm tofu, drained and pressed, and cut into 3/4-inch cubes
- 4 cups chopped kale
- Salt to taste
- 3-4 cups hot cooked rice or quinoa
- Thai basil leaves (for garnish)
At a glance
PER SERVING · TIME 45M
CAL 30%·PRO 47%
CARBS 67G45% OF CAL
5G FIBER54G OTHER8G TOTAL SUGAR
FAT 26G38% OF CAL
15G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 801mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 808mg
- Calcium
- 764mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 801MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.